Dietary blue whiting fish cutlets in a slow cooker

Blue whiting cutlets recipe

In order to prepare blue whiting fish cutlets, you need to separate the fillet. This is easiest to do when the fish is frozen, but not too much. Remove whiting carcasses from the freezer. After lying in a warm place for 20 minutes, they will move away a little and you can work with them.

Cut off the heads of the fish. Make a cut on the abdomen from the head to the caudal fin. Take out the entrails. Rinse the inside of the fish under running water. Make a cut on the back of the fish. Remove the skin by pulling it from the back and down to the belly. Trim the meat from the backbone and ribs. Cut all the fish this way.

You can cook these fish cutlets with semolina, but in this recipe we will use a loaf. Soak the loaf in cold water or milk. Peel the onion. Cut it into four parts. To make whiting fish cutlets juicy and not dry, I suggest adding a small amount of lard to the cutlet mince. Cut the lard into small cubes for easy grinding. Pass the onion, lard and fish fillet through a meat grinder or grind in a blender.

Place in one bowl. As with other fish cutlet recipes, these blue whiting cutlets require the addition of an egg to add viscosity to the minced meat.

Crumble the loaf with your hands into a bowl with the rest of the ingredients. Add salt and ground black pepper.

Stir all minced ingredients for blue whiting cutlets.

Make fish cutlets into oval or round shapes, depending on which you like best. To prevent minced fish from sticking to your hands while modeling, wet your hands with cold water. Heat a frying pan with oil. Roll the finished blue whiting fish cutlets in breadcrumbs. Breadcrumbs not only give the cutlets a golden and appetizing appearance, but also, turning into a crust during frying, help ensure that the juices remain in the middle of the cutlet.

In addition to breadcrumbs, you can use flour, nuts (cutlets with them are simply delicious), oatmeal, semolina, and corn grits to bread fish cutlets.

Fry delicious blue whiting fish cutlets without a lid in a frying pan for 3 minutes on each side.

Serve the finished cutlets hot with the main side dish. I will be glad if you liked this recipe for fish cutlets and will find it useful in the future.

Blue whiting cutlets

Sometimes you really want fish cutlets, but there is no suitable fish in stores, or it is very expensive, or it has been frozen several times. Blue whiting is often found on the shelves, but for some reason they avoid it, thinking that it is a trifling fish.

That's in vain. It turns out that whiting can be used to make wonderful fish cakes: tender, tasty, aromatic. Not inferior in taste to cutlets made from expensive fillet varieties.

Blue whiting fish cutlets can also be eaten by those who are on a diet. But it’s better not to fry them, but to bake them in the oven, after greasing the surface of the cutlets with sour cream or mayonnaise.

How to cook blue whiting cutlets?

you can prepare whiting fillet cutlets by first defrosting the fish, removing the skin and removing all the bones;
you can prepare blue whiting cutlets with bones by grinding washed and gutted carcasses without heads, tails and fins in a meat grinder;
If you are going to cook blue whiting cutlets - a recipe with bones, then do not defrost the fish completely. Let it be slightly firm. Then the minced meat from it will be the most juicy. And the bones dissolve completely during frying (baking). Even the most fastidious gourmets are satisfied with the taste of such cutlets.

Blue whiting fish cutlet recipe

Ingredients:

frozen blue whiting – 1 kg;
flour – 2 tbsp. spoons;
onion – 1 pc.;
white bread cracker – 1 pc.;
egg – 1 pc.;
mayonnaise – 2 tbsp. spoons;
vegetable oil - for frying;
salt, spices - to taste.

Preparation

Soak the cracker in a small amount of boiled water so that it swells properly. Cut the onion into four parts. Wash the fish and gut it without defrosting it completely. Remove heads, fins, tails, remove skin (skin from frozen fish is very easy to remove).

Take turns throwing fish, soaked crackers and onions into the meat grinder.

Add an egg to the minced meat. Knead it thoroughly, salt and pepper to taste. Now let our minced meat stand for a while, and let its components become “affined” with each other.

Take a small baking tray, it is very convenient to use special baking trays, grease the bottom with oil. Make small cutlets from the minced meat. The bottom of the cutlet can be dipped in a saucer with flour to prevent it from sticking to the pan.

Place the cutlets on a baking sheet or tray, brush with mayonnaise, and bake for 30-40 minutes. Check readiness this way: if the juice runs out clear from the pierced cutlet, then you can turn off the oven.

Cutlets laid out on a dish, surrounded by a side dish of new potatoes with dill and sauce - your family will be delighted with this lunch or dinner.

If blue whiting cutlets are already to your liking, then be sure to try the recipes for salmon and haddock cutlets. Bon appetit!

Chopped blue whiting cutlets

Here is another interesting option for preparing this fish. Chopped blue whiting cutlets are especially tasty if you use knives with large holes when grinding the fish in a meat grinder. When decorating the dish, you can use fruits, such as lemons and tangerines. The latter add a refined piquancy that would seem completely out of character for such a simple dish.

To prepare blue whiting cutlets you will need:

Blue whiting are two small fish.
Vegetable oil.
Jelly on broth - one glass.
Garlic – one clove.
Onion - one piece.
Greens and lemon to taste.
A pinch of salt.
Black pepper on the tip of a knife.

Blue whiting fish cutlets, recipe:

Blue whiting fish cutlets with bones

As for the type of fish, it all depends on the preferences of the hostess and her loved ones. Well, in this article we will talk about a tasty, tender and inexpensive representative of the cod family - blue whiting.

blue whiting – 2 pcs. (approximately 1.5 kg);
white bread - 1 slice;
onion – 1 head;
mayonnaise – 2 tablespoons;
fish seasoning mixture - to taste;
breading and vegetable oil - for frying.

Cut the slightly frozen gutted and headless blue whiting carcasses into small pieces and pass through a meat grinder together with the peeled onion. Soak the bread in milk or water, squeeze and add to the fish. Add seasonings and mayonnaise to the same bowl. Knead the minced meat and let it brew for half an hour. After this, you can begin to form the cutlets. Each semi-finished product must be breaded. The last stage is frying in a frying pan with heated oil.

Portuguese blue whiting cutlets

This recipe is distinguished by the abundance of herbs in the ingredients, which gives the dish a rather original taste.

What ingredients will you need?

The following products will serve as ingredients:

blue whiting pulp – 310 g;
onion – 1 pc.;
garlic – 1 clove;
chopped parsley, cilantro, dill - 2 tbsp. l.;
egg – 1 pc.;
finely grated zucchini – 15 g;
corn flour – 50 g;
salt – 1 pinch;
vegetable oil – 3 tbsp. l.

Step-by-step cooking process

Preparation is carried out as follows:

First you need to grind the fish pulp, onion and garlic in a meat grinder.
Then you should add the egg, salt, zucchini, herbs to the minced meat and mix everything thoroughly.
Then you need to form cutlets from the minced meat, roll them in corn flour and fry in a frying pan for 7-10 minutes. on each side.

Serving rules, decoration

When serving, the cutlets should be topped with sour cream. Boiled potatoes, pasta, rice or buckwheat porridge are perfect as a side dish.

Blue whiting cutlets with bones and skin

This is a very tasty dish, the recipe is simple and does not require any special culinary talents.

To prepare blue whiting cutlets with bones and skin, you will need:

Frozen blue whiting - two medium fish.
White bread - one slice.
Breading sugars.
Seasoning for fish - optional.
Onions - one medium onion.
Vegetable oil.
Mayonnaise - two spoons.

How to cook blue whiting cutlets with bones and skin, recipe:

Soak the bread in water or milk.
Grind fish and onions through a meat grinder.
Knead the minced meat, add seasoning, mayonnaise and softened bread.
Mix thoroughly and leave for 30 minutes.
Then make cutlets and roll them in breadcrumbs.
Place in a hot frying pan and fry on both sides until fully cooked.

A very tasty recipe for fish with skin and lard

Blue whiting meat is considered lean, so meatballs from it are sometimes prepared, like pike, that is, with the addition of lard.

Cooking time: 60 minutes

Number of servings: 10

Energy value

calorie content – 248 kcal;
fats – 16 g;
proteins – 21.6 g;
carbohydrates – 4.5 g.

Ingredients

blue whiting (carcass) – 900 g;
oatmeal – 5 tbsp;
egg – 1 pc.;
lard – 150-200 g;
breading (ground wheat crackers) – 0.5 cup;
pepper mixture – 0.25 tsp;
seasoning for fish dishes – 1 tsp;
salt – 0.5 tsp;
vegetable oil for frying – 1/2 cup.

Step-by-step preparation

The fish, if it is frozen, must first be thawed, cleaned of chaff and mucus, and the fins and ridge removed if it is too dense. Small seeds grind well. Cut into small pieces for rolling.
Remove the skin from the lard and also divide into chunks.
Grind both products in a meat grinder and add the flakes there.
Beat the egg into the minced meat, add seasonings and stir vigorously.
Leave the mixture to rest for 10 minutes. During this time, the oatmeal will absorb excess moisture, swell and make the minced meat sticky.
Pour the required amount of oil into the frying pan and heat it up.
After this, you can fashion small round cutlets, dip them in breading and fry on both sides over medium heat.

Tip: if you find the finished dish too dry, next time add some fresh cabbage into the minced meat.

Cutlets made from blue whiting with bones and skin, served with lettuce, fresh or canned green peas and vegetables. They are sprinkled with parsley and flavored with lemon juice or tartar sauce. As a side dish you can serve new potatoes or mashed potatoes, rice or buckwheat porridge.

Blue whiting is a fish that can be cooked quickly. And dishes based on it wonderfully diversify the menu.

Blue whiting cutlets with bones and skin

And finally, a very unusual option for preparing blue whiting cutlets with bones and skin. Moreover, the unusualness of this option is not at all in the presence of bones and skin, but in the non-standard presentation of the dish. For this recipe you will need:

blue whiting – 1200-1500 g;
onion – 1 head;
clove of garlic – 1 pc.;
greens, lemon, pepper, salt - to taste;
breadcrumbs and vegetable oil - for frying;
fish broth jelly - 1 cup.

First you need to prepare fish jelly. To do this, cook a strong broth from whiting heads (about 0.5 liters of water for 2 heads) and let it cool slightly. Soak gelatin (1-2 g) in a small amount of water (1-2 teaspoons). Once the broth has cooled slightly, put it back on the fire, pour in the soaked gelatin and stir until it dissolves. This will take 3-5 minutes. The main thing is not to let the broth boil. The final stage is to strain the resulting semi-finished jelly. Now you can start making cutlets. Pass onions, garlic and gutted fish (with bones and skin) through a meat grinder. Form small cutlets from the resulting minced meat and place them in a deep frying pan greased with vegetable oil. Then pour in a quarter cup of fish broth or water, cover the pan with a lid and simmer for about 15 minutes. Place the finished cutlets in a glass dish, pour in a quarter cup of jelly and let cool, then pour the remaining jelly into the dish and put it in the refrigerator until it hardens completely. These cutlets should be served in portions, directly with pieces of jelly, flavored with any white sauce (the best option is tartar).

Blue whiting fish cutlets with bones, photo of preparation

Cooking time: 75 minutes

Number of servings: 8

Energy value

calorie content – 167 kcal;
fats – 4.5 g;
proteins – 19.8 g;
carbohydrates – 11.2 g.

Ingredients

fresh frozen blue whiting (carcass) – 700-800 g;
milk – 150 ml;
onion – 1 medium head;
egg – 1 pc.;
loaf – 150 g;
butter – 100 g;
salt – 0.5 tsp;
ground pepper – 0.25 tsp;
fresh dill – 30 g;
corn starch – 1 cup;
sour cream – 200 g.

Step-by-step preparation

Cut the crusts off the loaf pieces and soak the crumb in milk.
Read also: Recipe: Chicken marinated in honey and soy sauce. Calorie, chemical composition and nutritional value.
Thaw the fish, gut it if necessary, removing black films, head and fins. Rinse well with running water and cut into convenient pieces that can easily slip into a meat grinder.
Roll through knives with a fine mesh along with the skin and bones - in the finished cutlets these nuances will be sufficiently chopped, they will no longer be felt and will not cause you harm.
Peel the onion, rinse and finely chop with a knife.
Add it to the minced fish, add the squeezed bread, egg, salt and pepper. Knead the mixture thoroughly and beat it, and then set it to rest for 20 minutes.
In a separate bowl, soften the butter, mix it with finely chopped dill.
You need to make small cakes from the minced meat, put a teaspoon of dill oil in the middle and pinch the edges to make a cutlet.
Carefully roll the semi-finished product in corn starch, scattered in a heap on a cutting board. Place on a baking sheet, which is pre-greased with vegetable oil or covered with parchment.
For juiciness, chefs recommend covering the meatballs with sour cream before baking. Keep them in the oven for about 25 minutes, and set the temperature to no lower than 180 degrees.

Useful properties of blue whiting

Blue whiting is very useful

Firstly, it is low-calorie, which is very important if you have high cholesterol or excess body weight. And secondly, it is rich in microelements such as phosphorus and calcium.

They are especially useful for children whose bodies are just growing. Calcium will help the proper formation of bones, and phosphorus has a beneficial effect on the nervous system and brain processes.

It is also rich in vitamins A and D. Vitamin A improves vision and promotes rapid healing of wounds and burns. For women, it contains beneficial fatty acids, omega-3 and omega-6, which improve health, prevent premature aging, and also restore hair and nail growth. Fats are especially beneficial for children; they promote their mental development, improve memory and brain function. Vitamin D prevents the appearance of rickets and helps the body absorb calcium and phosphorus.

Useful properties of blue whiting

Blue whiting is very useful

Firstly, it is low-calorie, which is very important if you have high cholesterol or excess body weight. And secondly, it is rich in microelements such as phosphorus and calcium.

Blue whiting cutlets with lard

Blue whiting is not a very fatty fish, incl. cutlets from it may turn out somewhat dry. To avoid such trouble, it makes sense to add regular lard to minced fish. For these blue whiting cutlets you need to prepare:

blue whiting – 1.5-2 kg;
white bread – 3 slices;
egg – 1 pc.;
lard – 200-250 g;
breading and vegetable oil - for frying;
a mixture of peppers, fish seasoning and salt - to taste and desire.

Soak the bread pieces in water. Clean the gutted fish, separate from large bones and cut into pieces that are convenient for grinding in a meat grinder. Also cut the lard. Grind both products (fish and lard) in a meat grinder. Beat the egg into the resulting mass, add bread and spices, mix thoroughly. All that remains is to stick the cutlets, roll them in breading and place them in a frying pan with heated oil for frying.

Blue whiting fish cutlets in the oven

Delicate and very aromatic products can be easily prepared from 1 kg of fish.

Before cooking cutlets in the oven, in addition to the main ingredient, you should prepare the following products:

carrots and onions – 1 pc.;
egg – 1 pc.;
bread - a few pieces;
sour cream – 30 ml;
salt and pepper - to taste.

Cooking method:

Fillet is prepared from thawed and well-washed carcasses by cutting off the fins, head, gutting and separating the meat from the bones.
The bread is filled with liquid, and the fillet is scrolled in a meat grinder or crushed in a blender.
Vegetables are peeled and also chopped in a blender or passed through a meat grinder.
When the whole mass is ready, an egg is driven into it, soaked bread, salt and seasonings are added to taste.
From the resulting minced meat, cutlets are formed, which are greased with sour cream on a baking sheet and baked in the oven for about 20 minutes at a temperature of 200°C.

Blue whiting cutlets technological map as in the school canteen

Those who cannot forget the delicious table fish cutlets will be interested to know that they were, as a rule, also prepared from blue whiting. There are no special tricks in this recipe. It is enough to adhere to the technological map of those years and the Soviet masterpiece will appear on the dining table in a modern apartment. So, you need to take:

whiting – 800 g;
white bread – 200 g;
salt - to taste;
breadcrumbs and vegetable oil - for frying;
butter or sauce (tomato, sour cream) - for serving.

Remove the gutted fish carcasses from large bones, cut them and pass through a meat grinder along with bread soaked in milk or water. Salt the minced meat and mix. Form cutlets, roll in breading and simmer in a frying pan for 4-5 minutes on each side. Then transfer the cutlets to a baking sheet, place in an oven preheated to 180°C and cook until cooked for 5 minutes. When serving, drizzle with melted butter or suitable sauce. The best side dish for such cutlets is potatoes (boiled or mashed).

Steamed in a slow cooker

Dietary fish cutlets, which are filling and have high nutritional value, are prepared from:

400 g blue whiting fillet;
small carrots and onions;
eggs;
a piece of butter;
favorite spices, seasonings and salt.

In the process of bringing the recipe for tender and juicy cutlets to life, the following steps are performed:

Fish fillets with peeled vegetables are crushed in a food processor or using a blender.
Next, egg, salt and seasonings are mixed into the minced meat.
The prepared fish mass is laid out in muffin tins, and a piece of butter is pressed into the center - it will give the dish a creamy taste.
The cutlets are prepared in a form for steaming in the appropriate mode for 20 minutes. Don't forget to install the bowl first and fill it with a glass of water.

You can prepare blue whiting fish cutlets even without adding eggs to the minced meat,

which is usually used to fasten it. To create lean products, it is enough to prepare:

700 g blue whiting;
onion;
50 g bread crumb;
25 ml mayonnaise;
aromatic spices;
sunflower oil;
salt and flour.

In preparation we are guided by the following algorithm:

From the onion divided into pieces and cleaned fish, minced meat is prepared using a blender, to which pre-softened bread, salt and spices are added.
The mass is sent to the refrigerator for infusion.
After 30 minutes, portioned pieces are prepared from the minced meat, rolled in flour and laid out on a baking sheet.
Before putting in the oven, the products are greased with mayonnaise for half an hour.

Thus, thanks to the many recipes and a wide range of different products, the cook can experiment, gradually replacing the usual heavy food with original fish dishes.

Blue whiting belongs to the cod fish family and has a taste similar to hake and navaga. It is quite small and has a lot of bones. Therefore, blue whiting cutlets are an excellent way to prepare this product. Another advantage of this fish is its inexpensive price, and this does not affect the taste of the dishes.

The fact that it is a low-fat variety makes blue whiting a valuable dietary product.

After all, it is useful to eat for people with diseases of the gastrointestinal tract, and especially for those who want to lose weight. Calorie content is 82 kcal per 100 g of product.

There are very different recipes for preparing this simple fish. It can be blue whiting fish cutlets, soups, or whiting in the oven.

The dishes may be dietary or not, but they are all surprisingly tasty and healthy.

You can prepare blue whiting cutlets by frying them in a frying pan in vegetable oil.

With potatoes and carrots

Ingredients:

blue whiting - fillet 250 g;
medium size potatoes - 1 pc.;
medium-sized carrots - 1 pc.;
onion - 1 pc.;
white bread - 150 g;
raw egg - 1 pc.;
salt, pepper to taste;
vegetable oil for frying;
wheat flour for breading.

Wash the fillet and pass through a meat grinder along with carrots, potatoes and onions. Soak white bread in water and also grind in a meat grinder. Add salt, pepper and raw egg. Mix everything thoroughly. Form cutlets from the resulting mass and roll them in flour. Pour vegetable oil into a frying pan and heat it up. Fry the cutlets on both sides until cooked.

With mayonnaise and lard

Ingredients:

blue whiting - 1 kg;
mayonnaise - 1 tablespoon;
raw egg - 1 pc.;
onion - 1 pc.;
fresh lard - 50 g;
bun - 2 pieces;
salt, pepper to taste;
breadcrumbs;
vegetable oil for frying.

Wash the fish, remove the entrails, cut off the heads and remove the ridges. Grind the resulting fillet in a meat grinder along with lard, onions and bread soaked in water. Add mayonnaise, salt, pepper and raw egg. Stir and make cutlets. Roll them in breadcrumbs and fry in a frying pan in vegetable oil on both sides until cooked.

No eggs

Ingredients:

whiting fillet - 500 g;
bun - 200 g;
lard - 50 g;
salt, pepper to taste;
flour for breading;
vegetable oil for frying.

Pass the fish fillet, lard and bread through a meat grinder. Salt and pepper. Form cutlets, roll them in flour and fry in vegetable oil.

For fried cutlets, you can use double breading with egg. In this case, the cutlets are first breaded in flour, then in a raw egg, and then in breadcrumbs. Then the crust comes out especially golden brown and crispy.

The above recipes for fish cutlets involve frying in vegetable oil and are not too healthy. But there are also absolutely dietary dishes. It all depends on how you cook it.